Ingredients:

2 cups all-purpose flour

1 egg

3/4 tsp. salt

1/4 -1/2 cup water

Directions:

Sift flour into a large bowl and make a well in the centre.

Whisk together egg, salt and 1/4 cup water.

Pour into flour well.

Mix together, adding additional water from the remaining 1/4 cup until the mixture will stay together in a ball. (Altogether, you may need more or less than 1/2 cup. Use your judgment. Make sure your dough does not become sticky.)

Knead the dough until it becomes smooth and pliable.

Let dough for 30-60 min. (This is to make the dough easy to spin-roll).

Divide dough in half. Keep one half covered while you roll out the other half on a surface lightly coated with cornstarch.

Tip: Coating the surface with flour may toughen up the rolled-out dough.

Roll out the dough as thinly as possible.

Cut into 3.5 inch squares (You should be able to make 12 wrappers from each half).

*** You should be able to make approx 24 wrappers.

Breakfast steaks form the base for this variation of a favorite breakfast or brunch dish.

for Breakfast
4 servings
Time to prepare: 20 minutes
Difficulty: Average

Ingredients

4 breakfast steaks, or thinly sliced round or sirloin steaks. about
1/2 lb.
4 Tbsp. butter or margarine
1 green onion, chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 slices bread, toasted
2 large tomatoes, thickly sliced
4 poached eggs (recipe follows)
Tarragon Hollandaise (recipe follows)

Poached Eggs: Heat wide skillet full of water to boiling- Crack eggs, without crowding, into simmering water and cook about 1 1/2 min. or until done to your liking. Remove with slotted spatula.

Tarragon Hollandaise: Simmer 2 chopped green onions, including tops, in 3 Tbsp. tarragon vinegar until vinegar evaporates. Transfer to blender or food processor container Add 1/2 tsp. dried tarragon leaves and 3 egg yolks. Turn processor on and slowly drizzle in 3/4 cup hot melted butter. Process until sauce is smooth. Sauce will be fairly thin, but will thicken as it cools. May be used at room temperature. Makes about 1 cup

Directions

Place steaks between sheets of waxed paper or plastic wrap and pound with flat side of mallet until about double in size.

Heat 2 Tbsp. of the butter in frying pan and add chopped green onion and steaks. Brown over high heat until cooked through. Sprinkle with salt and pepper.

Place toast on heated platters. Top with steaks. Keep warm.

Add tomatoes to skillet along with remaining 2 Tbsp. butter and cook quickly until heated through.

Place tomatoes on steaks. Top each with a poached egg. Drizzle with Tarragon Hollandaise. Serve immediately.

for Dinner
4 servings
Time to prepare: 20 minutes
Difficulty: Average

Ingredients
1 chicken, 3 to 3 1/2 lbs.
2 slices bacon, chopped
1 to 2 Tbs. butter or margarine
1/2 cup chopped onion
Chicken giblets (heart, gizzard and liver)
4 slices Italian or French brad, cubed
1/4 cup milk
1/2 cup chopped parsley
1/4 tsp. black pepper
1/4 cup grated Parmesan cheese
1 egg
1/2 tsp. dried rosemary, crushed.

Directions

Wipe chicken with damp paper toweling. Set aside.

Fry bacon until crisp. Drain. Add butter to pan and cook onion until soft.

Chop gibletrs into fine pieces. Add to onions. Cook about 10 minutes.

Moisten bread with milk. Add parsley, black pepper, cheese, egg and rosemary. Mix well. Combine onion-bacon mixture with brad.

Loosely stuff chicken. The breast skin can be loosened and extra stuffing placed between skin and flesh. Rub with extra rosemary.

Roast at 400 degrees for 10 minutes, breast down on a rack. Reduce heat to 350 degrees. Roast for 1 hour longer or until clear juices run when thigh flesh is priced.

1lb Pork Tenderloin
3 cloves crushed garlic
1 teaspoon white pepper
1 cup Sukiyaki Sauce
1 diced onion
1 teaspoon salt

Directions

Put tenderloin, Sukiyaki Sauce, onion and garlic in large, zip-lock bag and let marinade for a least 4 hours.

Barbecue using coals and water soaked hickory, apple or cherry chips until done. To cook well done, barbecue until tenderloin is firm to the touch.

Quick to fix – takes one hour to bake.
for Dinner
4 servings
294 calories
Time to prepare: 10 minutes
Difficulty: Average

Ingredients

1 lb. lean ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked rice
3 Tbsp. catsup, divided
1 tsp. dried oregano leaves, divided
1/2 tsp. salt
1/4 tsp. pepper
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained

Directions

Cut tops off bell peppers; remove seeds and membrane.

Blanch (hold in boiling water for 2 minutes) peppers.

Combine ground beef, onion, rice, 2 Tbsp. catsup, 1/2 tsp. oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8×8-inch baking dish.

Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers.

Cover baking dish tightly with foil. Bake in 350°F oven 1 hour.

4 servings
Time to prepare: 20 minutes
Difficulty: Average

Ingredients
1 frying chicken, 3 to 3 1/2 lbs. cut up
1 egg
2 Tbs. milk
1 cup instant potato flakes
1 tsp. garlic salt
1/4 cup grated Parmesan cheese
1/4 cup butter or margarine

Directions

Wash chicken pieces and pat dry. Set aside.

Beat egg and milk in bowl.

In another bowl mix potato flakes, garlic salt and Parmesan cheese.

Roll chicken first in egg mix, then in the potato flakes mixture.

Melt butter in shallow baking pan. Roll coated chicken pieces in the butter and place them skin side up in the pan.

Bake at 400 degrees for 45 to 50 minutes or until juices from thighs run clear when pierced with a fork.

Ingredients
1/2 cup butter or margarine
1 cup sugar
3 eggs
1 cup all-purpose flour
3/4 cup canned chocolate-flavored syrup
1 tsp. vanilla extract
1 cup chopped walnuts or other nuts

Directions

Cream together butter, sugar and eggs until well blended.

Stir in flour, chocolate syrup, vanilla and nuts. Turn into greased and floured 9-inch square pan.

Bake at 350 degrees for 40 minutes or until tester inserted near center comes out clean. Cool in pan on wire rack. Cut into 16 squares. Remove from pan and store airtight.

Source: Double Yummy

Ingredients

8 slices whole grain bread
2 Tbsp. favorite mustard
1/2 cup mayonnaise
2 hard-cooked eggs, chopped
1/2 tsp chopped chives
1/8 tsp salt
Dash pepper
1 medium sized ripe avocado, sliced
1 medium sized tomato, sliced
8 slices bacon, cooked and crumbled
1 cup lentil, alfalfa, or other favorite fresh bean sprouts

Directions

Spread 4 of the slices of bread with your favorite style of mustard. Spread other 4 slices with half of the mayonnaise.

Mix remaining 1/4 cup mayonnaise with the chopped eggs, chives, salt, pepper. Blend well.

Spread the egg mixture over the mustard-covered slices of bread. Top with avocado slices, dividing evenly among the four.

Place one slice of tomato on top of each sandwich. Sprinkle with crumbled bacon. Top off with about 1/4 cup sprouts and the mayonnaise-spread slice of bread.

Press together to seal. Cut into triangles.

Tip: Cook extra eggs and bacon at breakfast so you have them on hand when you wish to prepare this sandwich.

for Dinner
4 servings
Time to prepare: 55 minutes
Difficulty: Difficult

Ingredients

1 1/2 lbs. ground lean beef, crumbled
1/2 lb. mushrooms, sliced
1 medium onion, finely chopped
2 Tbsp. butter or margarine
1 clove garlic, minced
1 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. ground cinnamon
1 large can (15oz.)tomato sauce
1/2 cup dry red wine or beef broth
16 crepes (recipe follows)
1 1/2 cups shredded Cheddar cheese
Cream Sauce (recipe follows)

Crepes: In blender container combine 1 cup all-purpose flour, 3/4 cup water, 2/3 cup milk, 3 eggs, 2 Tbsp. salad oil, and 1/4 tsp. salt. Whirl at high speed until well combined. Cover and refrigerate at least 1 hr. Makes 16 crepes, using a lightly oiled 6-inch pan.

Directions

In a large frying pan brown ground beef, mushrooms, and onions in butter. Spoon off excess fat.

Mix in garlic, salt, basil, cinnamon, tomato sauce, and wine or broth.
Bring to boiling. Cover Reduce heat, and simmer 15 min Uncover. Cook, stirring occasionally, until sauce thickens slightly, about 5 min.

Using 4 crepes for each serving, layer crepes and meat sauce, stacking in a large, greased, shallow baking pan or individual bakers, sprinkling each layer with about 1/2 Tbsp. of the cheese. Reserve 1/2 cup cheese for garnish. (Top layer should be meat sauce and cheese.)

Spoon Cream Sauce over top of each stack of crepes. Sprinkle with remaining cheese.

Bake at 400°F until heated through, 20 to 25 min.

Cream Sauce: Melt 1 Tbsp. butter or margarine in a medium saucepan, Stir in 1 Tbsp. all-purpose flour, 1/4 tsp. salt, and a dash of nutmeg. Cook until bubbly. Remove from heat. Stir in 1 cup milk. Then cook, stirring constantly, until thickened. Stir in 2 Tbsp. grated Parmesan cheese until melted.

Source: Double Yummy Recipes

Ingredients:

1 tablespoon baking powder
3 tablespoon cornstarch
1 tablespoon salt
1 kilo fish fillet

Procedure:

1. Wash fish fillet and drain.

2. Cut fillet into small pieces; chop into fine pieces.

3. Place in a bowl and mix until lumps are formed.

4. Sprinkle salt, baking powder and cornstarch, and continue mixing until you get a good consistency.

5. Scoop one tablespoon of the mixture, and roll on your palms until you form a small ball. About 100 fish balls can be produced from the mixture.

6. Place the fish balls in boiling water.

7. Scoop the fish balls when they start floating; drain thoroughly.

8. Refrigerate the cooked fish balls to store.

Deep fry, or use the fish balls as ingredients for other dishes.